Beer Brined Butterflied Chicken
Another good way to grill chicken from fine cooking magazine.
Steps
Butterfly chicken.
In a large bowl , combine the 3 / 4 cup kosher salt , 3 / 4 cup packed dark brown sugar , 1 tablespoons pepper , and bay leaves.
Add 4 cups very hot water and stir to dissolve the salt and sugar.
Add beer and stir well to remove the carbonation.
Add about 4 cups ice cubes to cool the brine rapidly.
When the ice has melted and brine is cool , put the chicken in the brine.
Refrigerate , coverered , for 2-4 hours.
In a small bowl , mix the 1 / 2 teaspoons kosher salt , 1 / 2 teaspoons brown sugar , and 1 / 4 teaspoons pepper with the paprika , cerely salt , cumin , chili powder , oregano , and cayenne.
Remove chicken from the brine and let it air dry for 10 minutes.
When ready to cook , blot chicken dry with paper towels.
Brush or rub both sides of the chicken with the oil and sprinkle with the spice mixture.
Tuck wing.
Grill , covered , over indirect heat until juices run clear and meat thermometer in the thickest part of the thich registers 175-180 degre.
Ingredients
chicken, kosher salt, dark brown sugar, fresh ground black pepper, bay leaves, lager beer, paprika, ground cumin, celery salt, chili powder, dried oregano, cayenne pepper, extra virgin olive oil